Raison d’Être means, “the most important reason or purpose for someone or something’s existence” – so our little play on words “Pain de raisin d’ etre” seeks to points out bread’s importance in our lives! Enjoy this utterly delightful and deliciously sweet bread made with frozen puff pastry, freshly made pastry creme, soaked flame raisins, and orange. Serve warm right out of the oven or at room temperature!
Ingredients:
1/2 c. flame raisins
1 orange, zested and juiced
2 cups whole milk, save 1 tbsp on the side
1 tbsp. vanilla extract
3 whole eggs, separated
½ cup granulated sugar
⅓ cup corn starch
2 tbsps. butter, unsalted
1 package Puff Pastry (contains one 9′” x 15″ sheet), defrosted but kept away from heat
1/4 c. orange marmalade
2 tbsp. hot water
Instructions:
- Preheat oven to 375.
- Place orange juice in a microwavable bowl and add enough water to equal 2/3 of a cup. Place in microwave for 1 minute until it is hot. Add raisins to the orange juice mixture and set aside.
- Set aside one 1 tablespoon of milk and then add remaining milk to a medium pot. Bring the milk to a simmer over low to medium heat.
- While the milk is simmering, in a bowl, combine the vanilla extract, egg yolks, sugar, corn starch, and 1/4 teaspoon orange zest and whisk well. Add reserved tablespoon of milk to help loosen the mixture up.
- Once the milk is simmering, add a 1/4 of a cup of the hot milk to the egg mixture slowly, whisking continuously. Add another 1/4 of a cup slowly, still whisking continuously. Slowly pour the egg mixture back into the pot, still whisking continuously.
- Continue to whisk, being sure to scrape the sides and bottom of pot, until thickened. If you stop whisking at any point while it is on the heat – it will clump. (If you DO get clumps- you will need to push the mixture through a strainer to remove all lumps before using.)
- Once the custard is thickened and smooth, remove from heat. Add the butter and whisk until melted and well incorporated.
- Transfer to a glass bowl and smooth the top to form an even layer. Place a piece of saran wrap or parchment paper directly on the surface of the pastry creme and pat gently to make sure it covers the entire surface of the creme. Allow to cool at room temperature before using. Pastry creme can be made ahead of time (up to a day in advance.)
- Remove raisins from soaking liquid and pat dry. Set them aside.
- Unfold puff pastry and place on lightly floured counter.
- Spread a thin layer of cooled pastry creme on top of the puff pastry all the way to the edges.
- Using a pizza cutter or a knife, cut puff pastry into about 1-inch strips (you want 14 strips in all.)
- Sprinkle raisins over the puff pastry evenly.
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Start by rolling one strip to form a roll. Then take a second strip and roll again around the first roll. You should have seven pastries when you are done (using two strips of pastry per roll.) Work quickly so the puff pastry does not become too warm.
- Place the rolls on a parchment lined baking sheet and brush with reserved egg whites.
- Bake the pastries until they are golden brown. Times will vary depending upon your oven, but it should take between 25 and 30 minutes.
- Remove from the oven. Pastries will deflate slightly – this is normal.
- Place orange marmalade and 2 tablespoons water in a microwavable cup and microwave for 30 seconds. Stir and lightly spoon orange marmalade mixture over the pastries, using a pastry brush to ensure the entire top of each pastry is glazed.
- Enjoy while warm or at room temperature. Makes seven pastries.